Eyeball cake pops Recipe

makes:

10

Skill:

medium

Cost:

cheap

Prep:

2 hr 20 min

Cooking:

45 min

Nutrition per portion

RDA

Calories

Array kCal

0%

Fat

Arrayg

0%

- Saturates

Arrayg

0%

Fancy making something impressive and scary for Halloween? These eyeball cake pops are just that. Coated with creamy white chocolate and blood red piping icing, these cake pops are sure to go down a treat with the kids

To make the cake pops, crumble the vanilla cake finely in a large mixing bowl. (It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor). Remove the crust of the cake with a sharp kitchen knife first to avoid any lumps.

Once you have crumbled the cake, add in one heaped tablespoon of cream cheese frosting at a time, and mix with the crumbs. (You may not require all of the frosting, depending on how moist your cake is, so use a little at a time). Keep mixing until you have a fudge-like texture. To see if it’s ready, squeeze a little of the mixture in your palm – it should be pliable and not crumble. (If you add too much frosting the mixture will be soggy, sticky and heavy and the cake pops will fall off the cake pop lollipop stick when you try to dip them in the Renshaw White Chocolate Simply Melt).

Wrap the cake pop mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard when it’s ready to work with.

Break off a small piece of the mixture and roll into a ping pong sized ball with your palms. Place the cake balls on a tray lined with baking paper. Refrigerate for 15-20 mins, or until they are firm.

Melt some white chocolate melts as per instructions on pack and pour into a small deep bowl.

Take each long cake pop lollipop stick and dip one end 2cm deep into the melted white chocolate. Immediately insert the stick into the centre of each cake ball, stopping the lollipop stick half way through. Place on a tray lined with baking paper for 1 to 2 mins to set.

Take each cake pop on a stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the cake pop in place. Gently tap the cake pop over the bowl to remove any excess chocolate.

Allow the dipped cake pops to fully set in the fridge before adding a small black ball of ready rolled black icing for a pupil and use red piping icing to add veins.